Loaded Nachos with Macadamia Nut Queso

Literally everything about these Loaded Nachos with Macadamia Nut Queso is life changing. Nachos should be taken very seriously and trust me, these are no joke. Basically, they have all of the chips, toppings, seasonings, and queso you could ever want.This recipe is really great with shredded Mexican cheese or traditional queso as well. It all depends what YOUR body wants. Sometimes I like to use regular cheese and nut queso! I was allergic to dairy as a child so for me, varying the amount of dairy I have feels right. But, definitely listen to what your body wants and go with it. We’re all different and what feels right for me might not feel right for someone else. So, if your body says CHEESE PLEASE, then try these Double Decker Chicken Nachos.

Want to learn more about listening to YOUR body?

Click here to download my free 3 step guide to food and body freedom (BONUS: free audio guide included)!My secret to not having dried out nachos is adding refried beans to the meat. I know it sounds kind of goopy and weird but it really works. Also, it’s extra tasty if you mix a little cream cheese in with the refried beans.I recommend working in layers when making the nachos. Kind of like if you were making lasagna. This way, ALL OF THE CHIPS HAVE TOPPINGS AND QUESO. Like how sad is it when you go to a restaurant and half of the chips are naked and void of any toppings or cheese? Not okay.Usually, I start with the chips and meat mix. Then, I’ll add a bunch of the toppings. I do this on repeat until they are piled high.For toppings, I used:

Loaded Nachos with Macadamia Nut Queso

Description

Literally everything about these Loaded Nachos with Macadamia Nut Queso is life changing. Nachos should be taken very seriously and trust me, these are no joke. Basically, they have all of the chips, toppings, seasonings, and queso you could ever want. Hence, why they are “loaded”.

Instructions

Cook the ground beef over medium heat. Once it is almost done, add the refried beans and seasoning. Mix well and cook until beef is done.

Place layer of tortilla chips in a large skillet (or a sheet pan). Add a layer of all the nacho ingredients. Continue until ingredients are gone or until you have desired amount of nachos.

Bake on 350 degrees for 15 minutes.

Top with tomatoes, avocado, fresh cilantro, and Macadamia Nut Queso.

Notes

I didn’t measure the ingredients for the nacho ingredients and toppings because you should follow what your body wants and put however much of each ingredient sounds good to you!

Feel free to use cheese in place of the macadamia nut queso (or use both!). Sometimes, I use one or the other and sometimes I use both. It just depends on what my body is in the mood for. Neither is “good” or “bad”, you just have options based on what you are in the mood for 🙂

The refried black beans are the key to this recipe. They help to keep your nachos from tasting super dry!

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Hi, I’m Madison!

Thanks for exploring my blog, Sunny Thymes. I hope it can serve as a guidepost in your journey to a healthy relationship with food and your body.

Let me give you an idea of what Sunny Times stands for. I don’t subscribe to any diets. There are no “can’t haves” here. Sunny Times focuses on intuitive wellness: listening to your body to guide your food and exercise choices.